Kale Minestrone Soup

Soups & Stews

Makes 12 to 14 cups

Recipe courtesy of Quick & Easy Menus

Ingredients:

1 lb. orzo or elbow pasta
2 tablespoons olive oil
2 cups onion, diced
2 cups celery, diced
1 cup carrots, sliced
1 tablespoon garlic, minced
1 tablespoon each dry oregano and basil
1 tablespoon tomato paste
2 cups red-skinned potatoes, diced
1 medium zucchini, quartered and sliced
7 cups vegetable broth
1 can, 28 ounces, diced tomatoes in juice
1 can, 15 ounces, cannellini or Great Northern beans, drained and rinsed
Parmesan cheese rind (optional)
1 bunch of kale, stems removed and chopped
1/2 cup fresh flat-leaf parsley, chopped
2 teaspoons kosher salt
1 teaspoon each black pepper and red pepper flakes

Kale Minestrone Soup

Click image to enlarge

Method:

Cook orzo (or elbow macaroni) according to package direction, drain, rinse and set aside.

Heat oil in a soup pot over medium heat. Add onion, celery, carrots, garlic, oregano and basil; sweat, partially covered until onion is softened, about 4 minutes. Add tomato paste, stir and cook 1 to 2 minutes. Stir potatoes and zucchini into pot and cook for 2 minutes.

Add broth, diced tomatoes and Parmesan rind (optional). Bring to a boil, reduce heat to a simmer and cook until potatoes are tender, about 10 to 12 minutes.

Add beans, kale and parsley. Season soup with salt, black pepper and pepper flakes; remove parmesan rind if using.

Serve minestrone over orzo in each bowl. Top with freshly grated Parmesan cheese.